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Trout FishingEngland |
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www.trout-net.co.uk |
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trout fishing |
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Cooking methods for trout |
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Whatever cooking method you choose the golden rule is to never overcook trout. Rainbow trout and the hybrids, tiger,leopard and zebra trout go well with seasoning or stuffed with fresh herbs and as a general rule are better baked or grilled. Brown trout and sea trout require little if any flavoring and lend themselves particularly well to being barbequed or poached.To bake a whole trout place the gutted fish on a chopping board and using a small sharp knife cut the thickest part of the flesh three or four times on each side of the fish to the rib cage,paste the cuts with butter then wrap the fish in baking foil that has been greased with butter to stop the flesh sticking to the foil,season as required and add another generous knob of butter and a little water or wine to help keep the fish moistened before sealing the foil parcel.Next,place inside a medium oven and cook for twenty to thirty minutes depending on the size of the fish portion.To test if the fish is ready simply use a fork ,if the flesh comes away easily from the backbone then the fish is ready. |
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To grill a trout cut the thickest part of the flesh three or four times on each side of the fish and baste the fish with butter.Season as you like and grill both sides of the fish for 5 to 8 minutes depending on the size of the fish.To poach a trout first make sure there are no game keepers about , only joking, place a small whole trout or a fillet in a shallow baking pan (big trout are better baked in foil) i do not recommend fish kettles as these just tend to take up too much storage space and are quite unnecessary Add enough water to the pan to half cover the trout and make sure your pan has a well fitting lid.Heat slowly so that the water hardly simmers, a 1lb trout should take between 10 to 12 minuets a smaller trout will take less time and a bigger trout more, watch that the fish is not over cooked and that it does not break up while poaching.If you want more flavor add white wine and herbs, a bay leaf and onion slices to the liquid. When you are sure the fish is ready remove it from the liquid to prevent it over cooking. Poaching trout is a healthy option as it does not require the added calories of butter or oil and certainly keeps the fish succulent and moist and the remaining liquid can provide a good base for a fish sauce.(see trout recipes ). |
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Home smoked trout is a personal favorite. I find farmed rainbow trout a poor second best to brown trout or sea trout no matter what the recipe, but if a rainbow trout is smoked i will devour it with wild abandon. Smoked trout is delicious and i feel that many anglers miss out on the goodness of the fish they catch because they don’t like trout, would quickly be converted once they had tasted their own home smoked trout which is far more superior in my opinion than smoked salmon. To smoke trout you are better off using trout fillets as these tend to absorb more smoke and take less time than whole trout. Each fillet should be salted on both sides and left in a refrigerator for at least 6 to 8 hours.The reason the fillets must be salted is to remove the excess water in the trouts flesh thereby aiding the smoking process.Wash away the salt and dry the fillets with kitchen towel.The flavor can be increased by adding more wood chunks or smoking dust during the curing process. Please refer to your smoker cooker instructions for information. I prefer to use the quality outdoor smoker shown below which is available from the fishing store and comes complete with instructions ,click on the image for more details. |
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